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Summer Recipes

Chipotle Maple Ribeye


2 Cups    INFUSED Vermont Maple Balsamic Vinegar

1/2 Cup   INFUSED Chipotle Olive Oil

1 TBSP   Sea Salt

2 cloves  Garlic, Minced

To Taste  Freshly ground black pepper

8             10 oz rib-eye steaks


Combine the salt, Maple Balsamic Vinegar, garlic, and pepper.  Slowly whisk in the the Chipotle Infused Olive Oil.    

Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container.   Pour the marinade over and massage it in to the steaks.   Allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours.

 Prepare a medium charcoal or gas grill, and cook to desired doneness.  

Allow to rest for 10 minutes before serving.

 Serves 8

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